If crumbl red velvet cookies have been living rent-free in your mind lately, girl, you are not alone, I’m right there with you! From the first time I set out to bake these cookies at home, I’ve been totally hooked on capturing that thick, soft, and outrageously chocolatey vibe Crumbl is famous for. There’s just something about sharing a fresh batch of red velvet cookies that turns any day into a celebration, and I swear, you’ll want to make these on repeat for every occasion (or just because, honestly). Grab your apron and let’s whip up the softest, dreamiest crumbl red velvet cookies ever, bake shop style but way more fun!
Table of Contents
What Is Crumbl Red Velvet Cookies?
Crumbl red velvet cookies are the ultimate chocolate-meets-cream-cheese situation. They have all the classic red velvet flavor, rich cocoa with that slightly tangy twist, and they’re baked up thick and soft like a brownie, with the most iconic swirl of cream cheese frosting on top. Every bite is pure cookie joy, perfect for anyone who loves a hint of chocolate and a big, bold cookie. They’re always a hit at Crumbl bakeries, but I promise, making them at home is a game-changer. No long bakery lines, just a little baking magic (and maybe a dance party in your kitchen, because these cookies are celebration-worthy).
Why You’ll Love This Crumbl Red Velvet Cookies Recipe
You are going to be obsessed with this crumbl red velvet cookies recipe for so many reasons. First, the flavor is just next-level: deep cocoa, balanced with that pop of tangy cream cheese, and a little vanilla warmth in every bite. The cookies are bakery-style thick and never dry, think soft, fudgy centers and a pop of vibrant red color that just looks so pretty. Plus, the dough comes together super easily, no fancy mixers or weird ingredients. Just good old pantry staples, some chill time, and a swirl of sweet cream cheese magic on top. If you want more decadent ideas, don’t miss my red velvet cheesecake brownies or those gooey pecan pie brownies, honestly, dessert heaven!
How to Make Crumbl Red Velvet Cookies
Quick Overview
Making crumbl red velvet cookies at home is way easier than you’d think. Just cream the butter and sugars, mix in the wet stuff, stir in the dry ingredients, chill your dough (so worth it!), then bake and top with the dreamiest cream cheese frosting. You’ll have bakery-style cookies before you know it.
Ingredients Overview
- Unsalted Butter – Soft and creamy; keeps the cookies rich. Margarine works if needed.
- Granulated Sugar – Sweetens and helps get those gorgeous cookie edges.
- Brown Sugar – Makes everything extra gooey and flavorful.
- Egg – Holds it all together. For a vegan swap, try a flax egg.
- Red Gel Food Coloring – For that bold red color, don’t use liquid!
- Vanilla Extract – Adds warmth; almond is fun for a twist.
- All-purpose Flour – Gives structure. Gluten-free blends work, too.
- Cocoa Powder – Go natural for classic, or Dutch process for extra chocolatey.
- Baking Soda & Baking Powder – Lifts and softens.
- Salt – Balances all the sweet flavors.
- Cream Cheese – For that signature frosting (light is fine if you’re watching).
- Powdered Sugar – Makes the frosting fluffy.
- Butter (for frosting) – Extra creaminess.
Substitution ideas: Try white chocolate chips, swap in gluten-free flour, or add chopped nuts if you’re feeling wild.
Step-by-Step Instructions
- Cream Butter and Sugars: Beat softened butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes).
- Add Wet Ingredients: Beat in egg, vanilla, and red gel food coloring until combined.
- Mix Dry Ingredients: Whisk flour, cocoa, baking soda, baking powder, and salt in a separate bowl.
- Combine: Slowly mix dry ingredients into the wet mixture until just combined. No overmixing!
- Chill the Dough: Cover and chill in the fridge for 30 minutes. It makes the cookies thick and perfect.
- Scoop and Bake: Preheat oven to 350°F. Scoop big dough balls onto a parchment-lined tray. Bake 12-14 minutes—edges set, centers soft.
- Cool: Let cool on the pan for 10 minutes, then transfer to a rack.
- Frosting Time: Beat cream cheese and butter till creamy, add powdered sugar and vanilla, and beat until light and fluffy.
- Frost & Decorate: Pipe or spread frosting on each cooled cookie. Top with crumbs or chocolate chips if you’re feeling fancy.
Helpful Tips & Customizations
- Chilling your dough is an absolute must, trust me, it’s the secret to those bakery-style cookies!
- Always use gel food coloring for that intense red (liquid makes things runny).
- Dutch process cocoa adds extra chocolate drama.
- White chocolate chips, chopped pecans, or even a dash of espresso powder? YES, go wild!
- Make mini cookies for party trays, just bake a little less.
Serving Suggestions
Honestly, there’s no wrong way to eat these crumbl red velvet cookies! I love stacking them on a big platter for a dessert table or tucking them into a cute bakery box for gifting. They’re the ultimate treat with a glass of milk, or try them alongside brunch for a surprise twist. If you’re all about that cream cheese frosting life, check out my strawberry cheesecake cookies for more inspiration. Cookie sandwiches? Just add extra frosting in the middle, thank me later! And if you’re looking for something playful, my birthday cake protein balls are always a hit at parties.
FAQs About Crumbl Red Velvet Cookies
How do you get crumbl red velvet cookies to stay thick and soft?
Chill that dough! It keeps the cookies from spreading too much, and makes every bite perfectly thick. Also, pull them from the oven when they look a little underdone for ultimate softness.
What kind of cocoa powder should I use?
Natural cocoa is classic, but Dutch process will give you a richer chocolate taste. Both work, so just use what you love.
How do I make my cream cheese frosting smooth?
Start with room-temperature cream cheese and butter, beat until creamy, then add powdered sugar and beat again until fluffy. If it’s too thick, add a splash of milk; too thin, just a bit more sugar.
Can you freeze crumbl red velvet cookies?
Yep! Just layer frosted cookies between parchment in an airtight container. Thaw at room temp before eating. For short-term, keep them in the fridge up to five days.
Conclusion
There’s nothing like the joy of pulling a batch of crumbl red velvet cookies out of the oven, swirling on that cream cheese frosting, and sharing them with your favorite people. Whether you’re gifting, celebrating, or just baking to make yourself smile, these cookies are all about sweet, simple happiness. If you’re still in a dessert mood, peek at no-bake banana split dessert or maybe a low histamine dessert for something different. Don’t forget to follow my Pinterest for more fun recipes and inspo at MyRecipeCast on Pinterest. Happy baking, and let me know if you try them!
Crumbl Red Velvet Cookies
Equipment
- 1 Stand mixer or hand mixer For mixing dough and frosting
- 1 Mixing bowls At least two (for wet and dry ingredients)
- 1 Baking sheet Lined with parchment
- 1 Wire cooling rack For cooling
- 1 Piping bag (optional) For frosting
Ingredients
- 1 cup Unsalted butter – softened
- 3/4 cup Granulated sugar –
- 1/2 cup Brown sugar – packed
- 1 Egg – room temperature
- 1 Tbsp Red gel food coloring –
- 2 tsp Vanilla extract –
- 2 1/4 cups All-purpose flour –
- 1/4 cup Cocoa powder – natural or Dutch process
- 1/2 tsp Baking soda –
- 1 tsp Baking powder –
- 1/2 tsp Salt –
- 6 oz Cream cheese – softened
- 1/4 cup Butter – softened
- 2 cups Powdered sugar – sifted
- 1/2 tsp Vanilla extract –
Instructions
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add egg, vanilla, and red gel food coloring. Beat until well combined, scraping bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Cover and chill the dough for 30 minutes to get that signature thickness.
- Preheat oven to 350°F (175°C). Scoop large balls of dough onto a parchment-lined baking sheet.
- Bake for 12-14 minutes. Edges should look set; centers will be soft.
- Let cookies cool 10 minutes on the pan, then transfer to a wire rack.
- For frosting, beat cream cheese and butter until creamy. Add powdered sugar and vanilla, then beat on medium-high until fluffy.
- Pipe or spread a swirl of frosting on each cooled cookie. Decorate with crumbs or mini chocolate chips if desired.
